Salmon Casserole

This is a great way to use leftover salmon. Any leftover salmon will work as long as it’s not in a heavy potent sauce. Poached work best. Canned will also work nicely.
  • 8 oz farfalle or other short, smallish pasta
  • 8 tbsp olive oil
  • 1 medium onion chopped fine
  • 4 level tsp flour
  • 1 cup vegetable stock
  • 1 cup dry white wine
  • 10 to 16 oz cooked salmon filets, skin and pin bones removed
  • 1 9 oz package frozen cut green beans
  • salt and white pepper

Preheat oven to 350.

Cook noodles until slightly underdone, about two minutes less than package instructions. Drain and put into a large mixing bowl.

Flake salmon with a fork and add to noodles.

Microwave green beans for one minute to defrost and soften. Add to noodle mixture.

Heat the oil over medium heat in a heavy saucepan until a piece of chopped onion sizzles when tossed in. Add rest of onion and sauté until soft and translucent, about 3 minutes. Add the flour and stir to make a roux. Continue over medium heat until the flour is cooked, stirring frequently, about 10 minutes. Add white wine a little at a time, whisking constantly, until all wine has been added and sauce comes back to a simmer. Add salt and pepper to taste. Remove from heat and add to noodle mixture.

Toss mixture until evenly coated with sauce. Transfer to a casserole and bake uncovered for 45 minutes, or until top is bubbly and brown.

  • Yields: 6 servings
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